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5.0 from 12 votes

Pumpkin, Gruyere and Goat Cheese Mac and Cheese

This healthier mac and cheese uses pumpkin puree in the sauce, Gruyère and goat cheese to make a rich, creamy dish of comfort food.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8 Servings
Calories: 433 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 16 ounces whole wheat pasta or regular pasta
  • 2 tablespoons butter
  • 1/2 large onion diced
  • 5 garlic cloves pressed or finely diced. divided
  • 15 ounce can pumpkin puree NOT pumpkin pie filling!
  • 5 ounces soft goat cheese chevre - I used an herbed goat cheese
  • 4 ounces shredded Gruyère about 1 cup
  • 12 ounces low-fat evaporated milk
  • 1 tablespoon olive oil
  • 1 cup panko breadcrumbs
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • pinch cayenne pepper optional
  • kosher salt to taste

Instructions

    Cup of Yum
  1. Butter a 9x13 casserole dish, set aside
  2. Heat the oven to 400°F
  3. Cook pasta until al dente according to package instructions. When draining, save 1 cup of the pasta cooking water and set aside. Toss the hot pasta with a little butter or olive oil if it will not be mixed with the sauce right away, to prevent sticking.
  4. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add onions with a pinch of kosher salt. Reduce heat to medium low. Cook until golden, about 15 minutes. Watch carefully as they can burn easily, you may need to reduce heat.
  5. Add 4 of the diced garlic cloves, cook for about 30 seconds (be careful not to burn them)
  6. Add the pumpkin puree and cook, stirring constantly for 1-2 minutes.
  7. Add the evaporated milk and stir until smooth.
  8. Add the spices and 1/2 teaspoon kosher salt.
  9. Add the cheeses, stir until fully melted and incorporated, a few more minutes.
  10. Add some pasta water until you get the consistency you like. I ended up using about 1/2 a cup.
  11. Taste sauce and add more salt if needed.
  12. Remove from heat and pour over pasta, mix until pasta is fully coated in sauce.
  13. Pour the pasta into the casserole dish.
  14. Meanwhile, heat 1 tablespoon of olive oil over medium heat. Add the last clove of diced garlic and stir until fragrant, about 30 seconds. Add the breadcrumbs and stir continually until crumbs are turning golden, about 4-5 minutes.
  15. Sprinkle breadcrumbs over pasta in an even layer. Cover the whole dish tightly in foil and bake for about 15 minutes. Remove foil and cook for another 5-6 minutes until the top is golden and bubbly.
  16. Remove from oven and allow to sit for a few minutes before serving.

Nutrition Information

Calories 433kcal (22%) Carbohydrates 58g (19%) Protein 21g (42%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 38mg (13%) Sodium 251mg (10%) Potassium 285mg (8%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 8800IU (176%) Vitamin C 3.3mg (4%) Calcium 237mg (24%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 433

% Daily Value*

Calories 433kcal 22%
Carbohydrates 58g 19%
Protein 21g 42%
Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Sodium 251mg 10%
Potassium 285mg 6%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 8800IU 176%
Vitamin C 3.3mg 4%
Calcium 237mg 24%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.